Croquant Chou Recipe

Name: Croquant Chou
Prep time: 40 min
Cook time: 53 min
Total time: 93 min
Yield: 4
Cuisine: Korean
Ingredients: Choux pastry; 25g Butter; 30g Water; 30g Milk; 3g Sugar; 1/8ts Salt; 38g Cake flour; 1 Egg; Croquant; 1/2 Egg white; 25g Sugar; a pinch of Salt; 10g Plain flour; 10g Walnut; 10g Almond; Custard cream

Cooking TreePublished: 2022-08-31 Updated: 2023-06-2602.2K views

In Cooking Tree, Croquant Chou is on the menu, and we’ll show you how to make it from scratch.

I made crispy and savory crokanshu! I saw it on the internet and wanted to try it, but there was no good reference recipe, so I made it as I thought, and it was delicious.

The sweet crocan on top of the chowder is baked once more, so the texture is crisper and delicious~^^

It’s filled with basic custard cream, and the taste goes well with the nuts, and I think it’s a dessert that everyone will like~ It’s because I’m suing, so I keep getting my hands on it~ hahaha

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Croquant Chou

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Rating: 4.0/5
( 69 voted )

Serves: 4 Prep Time: 40 Minutes Cooking Time: 53 Minutes 53 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choux pastry

25g Butter

30g Water

30g Milk

3g Sugar

1/8ts Salt

38g Cake flour

1 Egg

Croquant

1/2 Egg white

25g Sugar

a pinch of Salt

10g Plain flour

10g Walnut

10g Almond

Custard cream

Instructions

Put butter, milk, water, sugar and salt in a saucepan and heat until the butter is completely melted, then remove from the heat.

Sift the soft flour, mix, heat over low heat until a thin film forms on the bottom, and then remove from the heat.

Transfer to another bowl to cool, then add eggs and mix.

Pan in an oven pan, sprinkle with water, and bake in an oven preheated to 160 degrees for 40 to 45 minutes.

Chop almonds and walnuts into small pieces.

Mix egg white, sugar, and salt in a bowl, then sift the flour and mix.

Add chopped nuts, mix, apply on the shoe, and bake in an oven preheated to 190 degrees for 7 to 8 minutes.

After cooling, fill with custard cream.

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